Source: Executive Chef Martin Cummins, Baylor University Medical Center, Dallas, Texas

Yield: 10 portions

1 pound dry pinto beans
1 bay leaf
1 1/2 cups diced onion
1 tablespoon garlic powder
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1/4 teaspoon chili powder
Salt to taste
2 sprigs epazote (if available)
1 cup chopped tomato
1/2 cup minced onion

Rinse and pick through beans. Place in large pot; add hot water to cover, 12 to 14 cups. Add bay leaf, 1 cup onion, garlic, cumin, pepper and chili powder.

Bring to boil, reduce heat to low and simmer covered until beans are soft and skins begin to split, 1 1/2 to 2 hours.

Add salt. Continue cooking, adding water as necessary, until beans are very soft and broth is thick, about 1 hour. Add epazote; remove from heat.

Meanwhile, cook tomato and remaining 1/2 cup onion in a medium skillet until onions are very soft. Transfer cooked beans to mixer and add tomatoes and onions; mix to smooth texture.

Nutrition per serving: Calories, 169; Fat, .68g (4% calories from fat); Protein, 10g; Cholesterol, 0; Sodium, 6mg